Tyropita Greek Cheese Pie
|Filo||8 Ounce, thawed (1 Packet)|
|Feta cheese||1 Cup (16 tbs), broken up with the back of a fork|
|Ricotta cheese||1 Cup (16 tbs), broken up with the back of a fork|
|Grated medium cheddar cheese||1 Cup (16 tbs)|
|Eggs||3 Large, lightly beaten|
|Baking powder||2 Teaspoon|
|Crushed mint leaves||4 Tablespoon (Dry One)|
|Melted butter||1⁄2 Cup (8 tbs)|
Pre-heat oven to 350°F.
In a glass bowl, place cheeses, eggs, flour, baking powder and mint leaves.
Mix with fork.
Butter a 9 x 9 inch baking dish (preferably a dish that can be used on the table).
Place sheaf of filo flat and separate leaves one at a time.
Place one leaf, half lining the bottom and side of dish and the other half hanging out.
Repeat this process 4 times at all 4 sides of the dish (or depending on the shape of your dish 8 times at 2 sides) in all using 16 leaves.
Brush leaves with melted butter after placing them on dish including the hanging part.
After placing the 16 leaves, spread cheese filling in dish.
Fold all the leaves from each side over the filling.
Tuck in edges and brush leftover butter on top leaf.
With a sharp pointed knife make deep cuts on the pie at intervals for the steam to escape.
Bake for 10 minutes at 350°F then reduce heat to 300°F and bake for approximately another 30 minutes or until tested with a fork.
Cut into squares.